Bread that almost tastes like cake and smells like Christmas time. Who doesn’t want to eat that? Let me show you how you can make this pumpkin bread easily yourself
What do you need?
- 250 gram pumpkin purree
- 1,5 cups oat flour (pulse oats in blender)
- 1/2 cup almond flour
- 1/2 cup water
- 1,5 tbsp flaxseed + 4 tbsp water
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 0,5 tbsp salt
- 1 tbsp baking soda
- 1,5 tbsp pumpkin spice or Dutch cookies spice
- Pepitas for topping
How do you make the pumpkin bread?
- Roast the pumpkin if you haven’t done so already
- Preheat the oven to 190 degrees
- Prepare the flax eggs by combining the flax seeds with water
- Grease a cake tin with some oil
- Put the pumpkin puree, maple syrup, coconut oil and flax eggs together in a bowl and stir to combine
- Add the baking soda, salt and pumpkin spice and stir again
- Add the oat and almond flour and water to the mix and stir again
- Scoop the pumpkin bread mix into the cake tin
- Top of with pepitas
- Bake for 45 minutes or until a toothpick comes out clean
- Remove from oven and let cool down in pan for minimum of 20 minutes
- Cut into slices and enjoyce!
Now that I am working more from home, I also have more time to really be at home. This transition made it possible for me to spend more time in the kitchen. Not to constantly snack, but to actually fall back in love with cooking again. I actually used to cook for my colleagues, sharing the delicious and healthy meals I already was making with them by just making bigger portions. Enjoyce your Meal I called my little catering career. So much fun!
I usually tend to not bake much anymore, because I felt like I could spend my time with more important things. Until I took the time to make this bread and felt how much better and relaxed I feel to actually be baking again. Also realizing that not only it was super quick to make this pumpkin bread, but oh boy this bread is soooo yum! You can eat it as is, but my favorite toppings are with peanut butter and smashed avo with some pepper and salt. And if the pumpkin bread if a few days old, it tastes like heaven again by putting it in the toaster. But if you are a slow eater or want to savour it more, then you can easily freeze slices of the pumpkin bread as well.
To make this pumpkin bread you preheat the oven to 190 degrees. In some countries you can buy pureed pumpkin in a can which you can easily use, or just buy a fresh butternut pumpkin. The reason for me to make this bread in the first place was because I ended up not using the pumpkin for a planned dinner and so I thought, what to do with it now? If you put the pumpkin in the oven for about 40 minutes, it becomes nice and soft and you can easily remove its skin.
If vegan, you make your flax egg by combining the flax seeds or meal with water and let it sit for a bit. If not, you can also use 2 eggs instead. Grab a bowl and add in the pumpkin puree, maple syrup, melted coconut oil and the flax egg and stir until well combined. Then add the spices, baking soda and salt and stir again, Then add the water and both of the flours. I just make my own oatmeal by putting oats into a blender and pulse it until it becomes flour. Again stir until well combined.
Scoop the pumpkin bread mix into a greased oven tin and top it off with some pepitas. Bake the pumpkin bread for about 45 minutes or until the bread is golden brown and a toothpick comes out clear. Make sure you let the bread cool down in the tin for at least 20 minutes before removing to make sure that it doesn’t crumble. The pumpkin bread stays nice and fresh for a day or 3.